Sensory evaluation of cook/chilled products reheated by conduction, convection and microwave radiation
1984
Sawyer, C.A. | Naidu, Y.M.
Slices of beef loaf, peas and potatoes were rethermalized at point of service either individually, or together as a meal. Methods of heating were conduction, convection or microwave radiation. Hunter Color values were monitored and time, temperature and moisture contents were measured. Sensory properties were evaluated by a test panel of 12 tasters. Microwave heated foods provided the best temperature control yet had the lowest moisture content; the difference in moisture was undetected in sensory evaluations. Full load conditions were required to optimize performance of the conduction subsystem. Data reported in this research show statistically significant differences in quality between loaf portions individually heated vs. reheated as a meal component. (emc)
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